Chicken and Bean Enchiladas

You can make this dish with a huge variety of fillings! Chicken and beans, ground beef, shredded beef, potato and chorizo, a mix of veggies—you name it, and it will probably work. You can bulk it up with more vegetables, add leftover rice if you want to stretch your grocery budget, or customize it however you like.

You can use canned red or green enchilada sauce, or you can make your own. For the beans, I love using black refried beans, while my daughter prefers red refried beans. You can even mix in whole beans for extra texture. No one is going to judge you for your choices! In other words, this recipe is endlessly customizable.

That said, this is my go-to enchilada recipe. It makes about 10 enchiladas and fits perfectly in a 9"x13" baking dish.

Note on Shredded Chicken:

The easiest way to get shredded chicken is to use leftover meat from a roast chicken or buy a rotisserie chicken. Just remove the meat from the bones, discard the skin, and shred it.

Alternatively, you can simmer chicken breasts in water for about 20 minutes (bring the water to a boil, then reduce to a simmer). I like to add a halved onion, a halved bell pepper, garlic cloves, and salt to the water for extra flavor, but you can simmer the chicken plain if you prefer. The longer it simmers, the more tender it will be. If the chicken is cold, you can shred it with your hands; if it's hot, use two forks to save your fingers!

Ingredients:

• 10 flour tortillas (I usually use taco-size)
• ½ can refried beans
• 8 oz sharp cheddar, grated
• 8 oz Monterey Jack cheese, grated (or Pepper Jack for some spice)
• 2-3 cups shredded chicken (about half a roasted chicken)
• 30 oz enchilada sauce (I use one 19 oz can and one 10 oz can)

Optional Toppings: Sour cream and diced avocado

Instructions:

1. Preheat the oven to 425°F.
2. Pour about ⅓ of a can of enchilada sauce into the bottom of a 9"x13" baking dish to prevent sticking.
3. Add another ⅓ of a can to the shredded chicken and stir. If needed, add more sauce until the chicken is lightly moistened.
4. To assemble the enchiladas:
   • Spread a spoonful of refried beans onto the bottom third of a tortilla.
   • Place a spoonful of chicken on top and spread it out.
   • Sprinkle a spoonful of cheese over the chicken, making sure to reserve enough cheese for the top.
   • Roll the tortilla tightly, starting from the filled end.
5. Place the rolled enchiladas seam-side down in the baking dish, packing them tightly. If needed, you can add some lengthwise to fit them all in.
6. Pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered (any uncovered spots may burn).
7. Sprinkle the remaining cheese over the top.
8. Bake for 20-25 minutes, until bubbling and the cheese begins to brown.
9. Let rest for 5 minutes before serving.

Enjoy your enchiladas with sour cream, diced avocado, or any other toppings you love!

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